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Wednesday, 7 September 2016

GUEST BLOG - Chef Dave - My Favourite Recipes - Braised Pork with Cider

As a busy Chef running a busy kitchen I need to ensure that all our meals are deliverable, nutritional, tasty and meet the K.I.S.S. principles.
Keep It Simple and Smart
So today I am sharing an old favourite and a hit amongst my customers.  This simple Recipe will have your mouth watering and running out the door to buy ingredients before you've reached the end... (I hope)

Slow-braised pork shoulder with cider & parsnips
This simple recipe will serve 5 and take about 2hrs 30mins to cook

2tbsp olive oil
1kg/2lb 4oz pork shoulder, diced
2 onion, sliced
2 celery sticks, roughly chopped
3 parsnip, cut into chunks
2 bay leaf
1tbsp plain flour
330ml bottle cider
850ml chicken stock
handful parsley, chopped
mashed potato and greens to serve 
(if you want)     

ASDA - £1.18 per serving

TESCO - £1.79 per serving


SAINSBURY’S - £1.22 per serving

 This recipe is also Freezable
Nutrition: per serving
  • Kcal 534
  • Fat 29g
  • Saturates 9g
  • Carbs 19g
  • Sugars 10g
  • Fibre 8g
  • Protein 46g
  • Salt 0.8g

  • Heat oven to 180C/160C fan/gas 4.
  • Heat the oil in a large lidded flameproof casserole and brown the meat in batches, then set aside.

  • Fry the onions, celery and parsnips with the bay leaves for 10 mins until golden brown. Sprinkle in the flour and give a good stir
  • Then add the pork and any juices back to the dish.

  • Add the cider and stock so that the meat and vegetables are covered.
  • Season and bring to a simmer, then cover and put in the oven for 2 hrs.
  • Serve sprinkled with parsley, with mashed potato and greens, if you like.

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